Peach Cobbler Cheesecake is combination of two dessert favorites that will totally blow your mind!!! A tangy, creamy vanilla cheesecake is topped with sweet summer peaches and a soft cobbler crumble – it’s a match made in heaven!
Have you ever accidentally stumbled on an amazing mixed up recipe like this Peach Cobbler Cheesecake before?
You may never eat them separately after trying this baby! It’s everything you love about soft, tangy New York-style cheesecake and summery peach cobbler in one easy dessert!
Move over, Cheesecake Factory. You’ve got nothing on this slice of bliss.
Hi guys, and happy summer! It’s Erica from The Crumby Kitchen, and I’m so happy to be sharing another amazing dessert with you!
The wonderful thing about this cheesecake is that you can enjoy it all year long!
Long after the fabulous summer fruit season ends, all you need are frozen peach slices to throw yourself back to warmer days.
Peach Cobbler Cheesecake
There is plenty of peach flavor in the topping on this cheesecake, but you can infuse even more if you’re so inclined!
When you’re whipping up the peach topping, make a little extra and pulse it in the blender to make a sauce. Swirl it into the cheesecake batter before baking and BOOM.
Peachy swirls of happiness beneath a dreamy layer on top.
Oh, that top. Brown sugar and butter-sauteed peaches, and patches of sweet cobbler dough are added to the cheesecake as it’s baked.
If you’ve ever had a problem with cracked cheesecake, you won’t need to worry about it with this recipe!
Actually, cracks would be welcome in this cheesecake – they’d be the perfect place to drop extra peach filling into!
If peach cobbler isn’t your favorite – maybe you prefer cherry, or fall apples are filling your pantry – you can easily swap out fruit.
This cobbler cheesecake is super versatile, and I can’t wait to test out more delicious varieties!
Helpful Tips to make Peach Cobbler Cheesecake:
- Make sure your cream cheese, sour cream, and eggs are at room temperature before mixing the batter! Cold cream cheese = lumps in the final product. Adding cold sour cream and eggs can also mess with the batter cohesion.
- If you need to warm your cream cheese quickly, remove the bricks from the foil wrappers and microwave in 20-second blasts until it is soft, but not too warm.
- Don’t over-mix the batter. Mixing too much and incorporating too much air can cause the cheesecake to rise too quickly and then fall, resulting in cracks.
- Cook it in a water bath. Wrap the bottom and sides of your springform pan with aluminum foil, the fill the pan with batter. Place the pan in a large roasting pan and fill it halfway up the sides with hot water. This process, called a bain marie, keep the cake from cracking while it bakes.
- Cool the cheesecake properly. When the cake is baked, turn the oven off and crack the door, holding it open with the handle of a wooden spoon. Cool it this way for at least an hour, then remove it and let it come to room temperature before refrigerating it.
What you will need to make Peach Cobbler Cheesecake:
- A Sharp Knife – The best way to cut through a soft cheesecake is with a sharp knife that’s been run under hot water. Perfect slices with little mess!
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
- KitchenAid Mixer – A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.
With love from our simple kitchen to yours.
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Peach Cobbler Cheesecake
- 1 3/4 cups graham crackers, 1 package
- kosher salt
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, 4 packages, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature
- 1 cup sour cream
- 2 cups peaches, sliced
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cold
- 2 tablespoons boiling water
- Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with parchment paper, and grease the entire inside of the pan. Set aside.
- Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
- Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, remove from oven and allow to cool. Increase oven temperature to 450 degrees F.
- Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, gently folding the sides of the foil up around the pan.
- Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes until smooth and creamy. Scrape the side of the bowl. Add the sugar, flour, lemon zest, a pinch of salt, and vanilla and beat until well combined, about 4 minutes.
- Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the side of the bowl. Add the sour cream, beat until just blended.
- Scrape the cheesecake batter into the pan, over the crust. Smooth the top into an even layer.
- Place the springform pan into a roasting pan, then place the pan into the oven. Pour hot water into the roasting pan, until it reaches halfway up the springform pan.
- Bake at 450 degrees F for 15 minutes, then reduce the heat to 225 degrees F. Bake for 25 minutes, then carefully remove the pan from the oven. Carefully spread the peach topping in an even layer on top of the cheesecake, then dollop the cobbler in lumps on top of the peaches. Return to oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
- When the cheesecake is baked, turn off the oven and crack open the door. Prop it open with the handle of a wooden spoon. Allow the cheesecake to cool for at least an hour like this, then remove it to a cooling rack to cool to room temperature. Chill in the refrigerator 6-24 hours before serving.
- Melt the butter in a large saucepan set over medium heat. Add the peaches, sugars, flour, and lemon juice. Bring to a boil and allow to cook 5-10 minutes until thickened. Remove from heat and allow to cool.
- In a medium sized bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed. Stir in water until just combined.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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